I found this one on one of my favorite food blogs, Dine and Dish. I add some broccoli to make it even more of a meal. Kristen posted her recipe on Recipe Zaar. If you'd like to try it print it out here.

Ingredients

5 green onions, chopped
2 cloves garlic, minced
2 tablespoons butter or margarine
2 tablespoons olive oil orvegetable oil
1 1/2 lbs boneless skinless chicken breasts, cubed
3 tablespoons lemon juice*
3 tablespoons minced fresh parsley
1 teaspoon seasoning salt**
1/2 teaspoon lemon-pepper seasoning
1 7 ounce package thin spaghetti
Parmesan cheese

In a large skillet, saute onions& garlic in butter& oil until tender.

Stir in the chicken, lemon juice, parsley, seasoned salt& lemon-pepper.

Saute for 15-20 min or until chicken juices run clear.

Meanwhile, cook spaghetti according to package directions; drain.

Add to chicken mixture and toss.

*I like lemon. Actually I love lemon. The lemoney-er (more lemony?) the better. I usually have at least 5 TBS and add a little to the pasta water and a little more when adding the cooked spaghetti to the chicken mixture.

**I use garlic salt

(photo from Kristen's Flickr page)

Easy Weekend Recipe #4: Chicken and Rice Wraps

My grocery budget has taken a serious beating. We've been eating a lot of chicken lately and I found a really good chicken cookbook on the clearance rack to add a little variety to my usual go to's (I actually bought two, perhaps for a future giveaway?). I forgot to pictures, I'm sorry! But the recipe turned out really well and we I had leftovers for days.

Easy Chicken and Rice Wraps

1 box of Rice A Roni Spanish rice
2 Tbs butter
1 cup of your favorite salsa
12 oz boneless, skinless chicken breasts cut into strips
1 cup black or kidney beans, rinsed and drained
1 cup corn
2 cups water
8 6-inch flour tortillas*

1. In a large skillet over medium heat, saute the rice mix with the butter until it is golden brown.

2. Slowly stir in the water, and seasoning packet. Add salsa and chicken. Bring to a boil.

3. Reduce heat to low. Cover and simmer for 15-20 minutes or until rice is tender and chicken is no longer pink.

4. Stir in beans and corn. Let stand, covered for 5 minutes then serve in warmed tortillas with your favorite garnishes.

I bought a large package of boneless, skinless chicken tenders and used some for this recipe and froze the rest. *These are supposed to be wraps but I didn't think Drama Kid could eat them that way without half ending up on the floor so I made them into burritos instead and wished I had purchased burrito size tortillas rather than soft taco sized.